RECIPE: Caramel S’mores

When we think of the good old scouting days, making S’mores in the woods by toasting marshmallows on a peeled branch over a crackling campfire, we think: Why didn’t Mom let us make S’mores in the backyard on the grill, sparing us the poison ivy and mosquito bites? The answer, most likely, is that she…
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TIP OF THE DAY: Guerilla Cooking With ”The Flavor Bible”

Our chef’s favorite new book, a great gift for sophisticate cooks (or those who want to be). Photo courtesy the authors.   THE NIBBLE’s chef Johnny Gnall is very enthusiastic about a cooking book published in 2008. He refers regularly to The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of…
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PRODUCT: Sushi Donuts, Cricket Donuts

Sushi donuts? Sounds delish. Photo courtesy Psycho Donuts.   Psycho Donuts, in San Jose, California, is, well, a bit psycho. It’s not the sushi-shaped donuts, a bento box with Pocky chopsticks called Psycho Psushi. We love the idea. But the cricket donuts (yep, with whole dried crickets) are a bit psycho for us. We come…
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